Although I grew up in a cabbage-loving family I didn’t actually eat the stuff until well into my adult years. Cabbage and coleslaw in particular were at the top of the list of foods that scared me. Other items high up on that list? Asparagus, guacamole, and artichokes (don’t worry… those foods are now all very much on my safe/love food list).
However, I’d like to think that had my mother ever made this sweet, tangy, jewel-colored dish I might have abandoned my irrational cabbage hang-up much earlier. This time I used red wine vinegar but I’d like to experiment with rice wine vinegar, one of my favorites, next time.
Tangy Red Cabbage with Ginger
Yield: 4-6 servings
* 1 small head red cabbage, finely shredded
* 1 1/2 cup red wine vinegar
* 1 1/3 cup sugar
* 1 1/2- 2″ piece of ginger, finely grated
* 3 cloves garlic, minced
* salt and pepper to taste
Combine the cabbage, red wine vinegar, sugar, ginger, and garlic in a very large saucepan or a stock pot. Bring to a boil over high heat and then reduce heat to medium-low and simmer, uncovered, until cabbage is soft and the liquid is reduced to a syrup. Season with salt and pepper to taste. Serve warm or let cool and chill before serving.